Читать книгу Ontario Teachers' Manuals: Household Science in Rural Schools - Ontario. Department of Education - Страница 28

If possible, arrange to give this lesson before Lesson VIII in the series of "Twenty Lessons in Cooking" is given; then the emphasis in that lesson may be put upon the food to be served, proper combinations, etc., while this lesson gives the drill in the arrangement and handling of the dishes.

It is desirable to give the pupils a thorough drill in table setting and table service, since much of the pleasure derived from eating depends upon the attention paid to these processes.

Be careful to see that everything necessary is on hand to set the table simply but daintily. For class practice a small table may be set for four. This will necessitate a table-cover, four or more dinner plates, four bread-and-butter plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a saltcellar, a pepper-shaker, a platter, one serving spoon, and one serving fork. If these things are not already in the school, probably they can be brought from home by the pupils. If linen cloths are not used and cannot be afforded on the tables in the homes, the pupils should be taught to use a white oil-cloth.

Have a diagram made on the black-board by one of the pupils of the arrangement of an individual place at the table.

Fig. 27.—Arrangement of an individual place at table

1. Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin 6. Bread-and-butter plate 7. Dinner plate